TACO VEGETARIAN LETTUCE WRAPS #VEGETARIAN #LETTUCE
Taco veggie lover lettuce wraps with quinoa and dark beans put a scrumptious turn on tacos that will really keep you full with 16 grams of protein for each serving!
Among Thai and Mexican sustenance, I don't know which wins my definitive most loved honor, yet they're both predictable leaders with regards to the most loved food race. The genuine champ changes from everyday with tacos leading the pack spot last Saturday as these delectable taco veggie lover lettuce wraps.
Likewise with a significant number of my plans, the thought for these tacos originated from scavenging through the cooler, attempting to make sense of what to make for supper. I had peppers, mushrooms, cilantro, and avocados that all needed to go. I missing mindedly began adding tortillas to the shopping for food list, yet then I halted myself. Albeit, unarguably delightful, tortillas don't generally include much healthy benefit and are stacked with void calories. Why not supplant them with a veggie?
I have made turkey taco lettuce wraps previously, yet needed to go the veggie lover course with these. The beans give a lot of protein and the quinoa is filling enough that you won't miss the meat. Given this, there's no motivation to include it.
Ingredients :
- 1/2 cup quinoa
- 3 ears of corn, shucked (or 1 cup frozen)
- 1 15 oz. can black beans
- 1/2 Tbsp. coconut oil
- 2 bell peppers, seeded and chopped
- 1 cup chopped onion
- 1 1/2 tsp. minced garlic
- 1/2 lb. mushrooms, washed and sliced
- 1/2 tsp. salt
- 1 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1 tsp. ground cumin
- 1/4 cup chopped cilantro, split in half
- 3/4 cup salsa
- 1 cup finely shredded cheddar cheese
- 1 head of lettuce (I like butter leaf), washed and leaves separated
- 1 avocado, diced
Instructions :
- Bring a pot of water to a boil over high heat.
- Rinse quinoa and add to pot. After quinoa has boiled for about 5 minutes, add corn cobs. Continue boiling for another 10 minutes until both quinoa and corn are fully cooked (if using frozen corn just hold off and add it with the peppers).
- Remove from heat and pull out corn cobs. Drain quinoa and set aside. Use a sharp knife to scrape the corn kernels off of the corn cobs.
- While quinoa and corn cook, melt coconut oil over high heat. Add onions and bell pepper and sauté until peppers start to brown.
- Add garlic and mushrooms and continue cooking until veggies are cooked and lightly browned.
- Stir in salt, chili powder, paprika, cumin, half of the chopped cilantro, and 1/4 cup salsa. Add quinoa and black beans. Stir and remove from heat.
- Serve veggie filling, grated cheese, additional salsa, cilantro, and avocado to lettuce wraps.
For more detail : http://bit.ly/2Knv6ir
